The real effort is indeed in the slicing. I don’t have a mandoline or a thin enough slicing attachment for my food processor so I had to cut these puppies by hand.

You win some. You lose some.

They all taste good.

I soaked them in water like I did the garlic fries, not sure if it’s a needed step or not.. I’ll make another batch and let you know, but I doubt it.

That’s potato liquid in the photo above, not oil. After I sliced, soaked, drained and dried the potatoes, I tossed them with a little bit of oil and salt.

Then I let them sit for a secondminute few minutes while I took pictures. They got all hot and bothered and sweated out more of that starchy substance we all love potatoes for. Whatever, it didn’t matter, but this is why I’m pretty sure you don’t need to soak the slices beforehand.

Rustic.

Yes, that was my first thought too. Not burnt or ruined or failure, nope, I’m all about positivity over here.

1/4 + 1/8 tsp = (3/8 tsp?) sea salt, I originally used 1/2 tsp and though it was too much, you can always add more

Instructions

Preheat the oven to 450 degrees F

Prep a baking sheet with a rack, if you don’t have a rack, you can line with foil or spray with nonstick spray, but it may take longer for the crispness.

Using a sharp knife, food processor attachment or mandoline, thinly slice the potatoes.

Toss with oil and salt.

Place in a single layer on the rack, foil or baking sheet. (two potatoes made for 2 batches)

Bake for 10-12 minutes with a rack. With foil or baking sheet the times may very, but I would bake for 7-8 minutes, check them, flip them if ready and baked for an additional 5-7 minutes. (I recommend using or buying a rack though, they are prefect for crisping anything, I even bake chicken on it.)

Once baked, remove from oven and let cool on rack (removed from baking sheet) for 2-5 minutes. (or let cool on a separate cooling rack)

I have made homemade potato chips before and they are awesome! What do you think about storage and how well they would keep? I am really trying to cut out processed foods wherever we can and my kids and hubby are chip-a-holics. It would be awesome if I could make a batch of these on the weekend and skip the chips aisle a few more times. Plus, I can get a bag of taters a whole lot cheaper than buying chips! 😉

I’m not exactly sure how to store them, we eat them so fast, but it would been nice to have extra on hand. I would try a ziplock bag or plastic container and store in fridge but you may have to recrisp for a second in the toaster oven/oven.

I’ve always wanted to make my own chips. In the store these things run a pretty penny (esp. for what you get) and so like you, I just figure I’ll avoid them. But I think I’ll definitely buy a sweet potato and try this one out!

Love this and will try it soon. However, can you (please, please) tell me how to make salt & vinegar style, because one just can’t get those where I am from (Holland)
I would love to hear from you!
Thanx. Madelief

Your blog is wonderful! I can’t wait to try this recipe, but, like madelief, I can’t wait to read your salt and vinegar style recipe! I live in England, so while I CAN get them here, they’re super expensive so I’d rather just make them if I can! Have you made any yet? Any tips??
-Laura

Thanks Laura! I haven’t made them yet, but I read about it and it included a step of soaking the potato slices in vinegar… moving this week… but def on my to-make list for September!! – I’ll let you know when I post!

This is wonderful , when my kids run out of chips I’m going to make these! I wish we had a Trader Joe’s! Ty for sharing , the stuff u share is great and it saves money , u dont’ have to go and buy this and that at the store when u have ingredients at home to make!